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New England CheeseMaking - Kefir Culture
The oldest fermented milk known to mankind, Kefir was originally produced in the Caucasian mountains. The name Kefir originated from a Turkish vocabulary - Keif, which means pleasing sensation. The natives of the region believe Kefir was responsible for longevity and is also known for its health properties. Scientific studies have demonstrated there are various health properties in this traditional food. Use the New England Kefir Cultures with almost all types of milk, including cow, goat, and sheep.
Production of Kefir involves a short period of fermentation. During this fermentation the lactose yields a sour, carbonated, slightly alcoholic beverage(less then 1%), with a consistency similar to thin yogurt.
Kefir Culture Features:
- 1 package of Kefir cultures
- Make using skim or whole milk
- One packet will culture 1/2 gallon of milk
- Keep packages in the freezer, they will last up to 4 years
- This culture can be re-cultured
Kefir Culture Contain:
- Latic cultures
- Asorbic acid
|Name||New England CheeseMaking Supplies - Keifer Culture - 1 Pack|
|GTIIN / UPC Code||058739753803|
|Type||Cheese Making Supplies|
|Brands||New England Cheesemaking|
|Home or Commercial||Home|
|Country of Manufacture||United States|
|Weight (in Lbs)||0.7|